Beautiful creamery milk = ricotta

Just one litre of lovely rich north-west coast milk left – the last of what we brought back from Stanley.

It was by now of course very close to its use-by date so just made it into a small batch of ricotta. I think I might take it a step further to make ricotta salata.

The leftover whey, seen in the bottle behind, will be the liquid component in tomorrow’s loaf of bread. It will give it a delicious flavour and texture.

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